Hellllloooooo! Did you miss me?? I sooooo needed that break, so thanks for sticking with me. It was good timing too......holidays, birthdays, family get-togethers, and I had some horribly scary medical stuff come up in the past 3 weeks --- but I think I'm in the clear! More on that at another time.....but for now, let's indulge in some gluten-free muffin goodness. Mmmmmmmm.
Heavenly, lightly sweet, perfect breakfast muffins. These muffins turned out delicious!! I've been taking part in the blogger Grain Mill Wagon Challenge by creating recipes using freshly ground flours from the WonderMill Grain Mill (which is amazing by the way!). Head over there to check out my Gluten-free Banana Blueberry Muffin recipe!
One of my (many) focuses this year will be getting in the kitchen to cook and bake for my family every day. Experimentation with food through this Grain Mill Wagon Challenge has finally made me more comfortable in the kitchen so I've got a running start. I've been married seven years and yet I've never cooked so much, ever! I think it was the push and shove that I needed. We're finally eating at home more regularly too which means we're eating healthier, whole foods, and I'm gaining confidence in the kitchen. I can do it! Also, figuring out how to eat gluten-free is getting easier. For example, I've finally figured out my favorite blend to replace regular wheat flours in recipes is a blend of rice flour, potato starch and tapioca flour. Gluten-free baking does not have to be hard, and it certainly isn't for me anymore. Anyway, be sure to check out my other two gluten-free recipes below...
Click for recipe: Gluten-Free Cut-Out Sugar Cookies
Click for recipe: Gluten-Free Chocolate Chip Cookies